Vibrant, super ruffley, dark purple foliage illuminates the garden October-April. Pick and de-rib the young foliage and steam or saute the leaves. You can also bake them in the oven for kale chips – the crinkled leaves give amazing texture and hold onto seasoning really well! The flavor will sweeten with cold weather or frost. Even if you do not intend to eat it, this kale will provide a great color accent in the Winter and Spring garden. Plant 12-18” apart in a well-fertilized vegetable bed. Also does well in pots where it can easily be combined with other ornamental edibles like Nasturtiums or Violas.